Sea Bas with Artichokes, Zucchini and Tomatoes
Prep Time Minutes 5
Cook Time 30 Minutes
Passive Time
Servings People
| Prep Time Minutes 5 | Cook Time 30 Minutes | Passive Time | Servings People |
If you like marinated artichokes, this one-dish fish meal is for you! The fish, cooked alongside zucchini, tomatoes and basil will make you nostalgic for the summer. Its worth the splurge for Sea Bass – there is nothing like its deep and creamy flavor. I like to serve this over quinoa or cous cous, to catch the delicious broth.
Ingredients
- 6 Tomatoes diced
- 3 Zucchini sliced into thin rounds
- 4 Cloves Garlic minced
- 1 Bunch Basil, fresh sliced thin and divided into two
- 3 TBS Extra virgin olive oil
- Salt and Pepper
- 2 12 ounce marinated artichoke hearts, jars marinating juice reserved
- 4 6-8 ounce Chilean Sea Bass, filets skin removed
- 1 1/2 Cups Quinoa, uncooked*
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Ingredients
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- Preheat oven to 450.
- Place tomatoes, zucchini, garlic, oil, salt and pepper to taste and half of sliced basil into a 9 by 13 pyrex dish. Stir to combine and place in the oven for 15 minutes, until the tomatoes have begun to break down and the zucchinis are beginning to soften.
- Remove from oven and add the artichoke hearts, without the juice and stir to combine.
- Place the Sea Bass filets on top of the vegetable mixture.
- Pour generously some of the artichoke marinating juice on top of each filet and then season each filet with salt and pepper.
- Return the pyrex with the fish to the oven and cook uncovered for 20 minutes – not more, you don't want the Sea Bass to overcook.
- Serve the fish and veggies on top of cooked quinoa (or cous cous) with some of the vegetable/fish collected juices.
Recipe Notes
* I like to sautee a diced onion in olive oil in a small saucepan until beginning to brown and then add the quinoa. I cook the quinoa for a minute until it begins to be fragrant and then add 3 cups of water and bring to a simmer and cook until ready.
